Description

Ziti is a type of smooth, tube-shaped pasta originating from Sicily, Italy. The name comes from the Italian word “zita,” meaning “bride,” as it is a traditional pasta often served at weddings. 

Key Characteristics:
Shape: Ziti consists of long, narrow, hollow tubes made from durum wheat flour and water.
Ends: Unlike penne pasta, which has diagonally cut ends and a ridged surface (known as penne rigate), traditional ziti has straight-cut ends and a smooth outer surface.
Use: While factory-made ziti is often pre-cut into smaller pieces, traditionally, long ziti tubes were broken by hand before cooking. Its shape makes it ideal for capturing and holding thick sauces, and it is most famous for its use in cheesy, layered Italian-American casserole dishes known as “baked ziti” (ziti al forno).
Texture: Quality ziti should be cooked al dente, offering a firm and substantial bite that holds its shape well even after baking.